Name: Braised Collards & Black-Eyed Peas
Yield: 4
Ingredients: 2 Tbsp olive oil; 1/2 medium onion, peeled and chopped (about 3/4 cup); 1 bunch of washed collard greens; trim the stem end, cut the leaves in half along the stem, then cut into strips crosswise; 2 tsp red miso; 1/2 cup water; 1 small piece of kombu kelp (about 3" x 2") (optional but adds great flavor); 2 cloves garlic, peeled and sliced thin; 2 tsp Ararat N35; Cider vinegar, to taste; 2 Tbsp olive oil; 1/2 medium onion, peeled and chopped (about 3/4 cup); 1 Tbsp Sofrico‡; 1 tsp Pimentón and/or Cataluña; 3/4 cup water; 1 tsp red miso; 1 package of frozen black-eyed peas*; Salt, to taste

This is a common dish to eat for good luck on New Years Day in the South, and something my wife Lisa (who is from Houston), and I often enjoy. We have a friend who was craving it but does not eat pork, so I came up with this recipe that uses spices to create a smoky and satisfying take on this classic. It's vegan, so now anyone can enjoy good luck in the new year.

Braised Collards & Black-Eyed Peas

Christian Leue

Servings/Yield

Ingredients

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2 Tbsp olive oil
1/2 medium onion, peeled and chopped (about 3/4 cup)
1 bunch of washed collard greens; trim the stem end, cut the leaves in half along the stem, then cut into strips crosswise
2 tsp red miso
1/2 cup water
1 small piece of kombu kelp (about 3" x 2") (optional but adds great flavor)
2 cloves garlic, peeled and sliced thin
2 tsp Ararat N35
Cider vinegar, to taste

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2 Tbsp olive oil
1/2 medium onion, peeled and chopped (about 3/4 cup)
1 Tbsp Sofrico‡
1 tsp Pimentón and/or Cataluña
3/4 cup water
1 tsp red miso
1 package of frozen black-eyed peas*
Salt, to taste

Directions

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In a large skillet with a lid heat the olive oil over medium heat. Add the onion and sauté until translucent (about 5 minutes).
Add the collard greens and cook, stirring frequently, until they are uniformly bright green (about 2-3 minutes).
Add the remaining ingredients with the exception of the cider vinegar, stir well, cover, and cook over low heat just until the greens are tender (about 20-25 minutes).
Season to taste with salt, more spice, and vinegar, as you like.

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Heat the olive oil in a pot over medium heat with the lid off. Add the onions and cook until translucent, about 5 minutes. Add the Sofrico and Pimentón or Cataluña (or both if you like), and stir well, cook for an additional minute.
Add the water, miso, and black-eyed peas and stir to mix. Cover loosely and cook on medium-low until the beans are tender and the liquid is reduced (about 30 minutes).
Season to taste with salt and serve with the collards.